Name: Malai Kofta
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 3
Ingredients: 100 g paneer; 1 potato, boiled; 0.25 cup curd; 2 tbsp refined flour (maida); 2 medium-sized onions; 2 large tomatoes; 2 green chilies; 5 clove garlic; 1 in - ginger; 2 tbsp chopped cashew nuts; 2 tbsp raisins; 2 tbsp chopped coriander leaves; SPICES; oil for frying; 0.5 tsp red chili powder; 0.5 tsp turmeric powder; 0.5 tsp coriander powder; 0.5 tsp black pepper powder; 0.25 tsp kasuri methi; salt to taste; 5 cloves; 5 whole black peppercorns; 1 black cardamom; 1 bay leaf; 2 petals of star anise

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Malai Kofta provides a good combination of protein, calcium, carbohydrates, healthy fats and micronutrients. Paneer contributes high-quality protein and calcium, supporting muscle and bone health, while potato provides carbohydrates for energy. This recipe does not use cream, giving it a rich and creamy texture mainly from paneer, curd and cashews. The koftas are golden brown and nestled in a semi-thick, smooth gravy, making it a delightful dish to serve with chapati or naan.

Approximately 170 calories per 100 g.

refined flour (maida)

chopped coriander leaves

whole black peppercorns

petals of star anise

Calories340.0kcal (17%)

Protein11.7g (23.34%)

Step 1

Cut the onions and tomatoes into four pieces. Roughly chop the ginger and cashew nuts. Cut 1 green chili into four pieces.

Step 2

Heat oil in a cooking pot. Add all the whole spices, tomatoes, onions, green chili, ginger, garlic, cashew nuts and salt.

Step 3

Cashews give a smooth creamy texture to the gravy and helps thicken the gravy

Step 4

Sauté for 1 minute. Cover with a lid and cook on low flame for 2 minutes until the onions become translucent and the tomatoes soften. Do not mash the tomatoes completely.

Step 5

Add all the powdered spices except the black pepper powder. Mix well.

Step 6

Whisk the curd well to remove any lumps. Stir it into the gravy to give it a smooth, creamy texture.

Step 7

Cook on low flame, stirring occasionally, until the gravy starts releasing oil.

Step 8

Once the oil is released, turn off the flame and allow the gravy to cool completely. Remove all the whole spices and the green chili.

Step 9

Grind the gravy into a fine, smooth paste. Add a little water if required.

Step 10

Strain the gravy to achieve a smooth, creamy texture.

Step 11

Return the gravy to the pan and cook for another 5 minutes. Add water if required to adjust the consistency to semi-thick.

Step 1

Grate the paneer and add the boiled potato, 1 tbsp maida, green chili, raisins, salt, black pepper powder and coriander leaves.

Step 2

Refined flour and potato help bind the koftas so they don't fall apart while frying.

Step 3

Mix everything well. Mash the mixture for 2–3 minutes to achieve a smooth texture.

Step 4

Take a small portion of the mixture and shape it into a round ball. Dust each kofta lightly with the remaining maida.

Step 5

Heat oil in a pan and fry the koftas until golden brown, turning them occasionally for an even colour.

Step 6

Remove the koftas and gently place them in the prepared gravy.

Step 7

Garnish with coriander leaves and kasuri methi. Serve hot with chapati or naan.

Calories340.0kcal (17%)

Protein11.7g (23.34%)

Chop the onions and tomatoes roughly, as they will be ground later.

Do not mash the tomatoes completely while cooking the gravy.

Cook the gravy on low flame for a smooth and creamy texture.

Add water only if required, as the gravy should have a semi-thick consistency.

Mash the kofta mixture for 2–3 minutes to achieve a smooth texture and softer koftas.

Refined flour and potato help bind the koftas so they don't fall apart while frying.

Fry the koftas on low to medium flame to achieve an even golden-brown colour without burning them.

Do not make the gravy too thin, as a creamy, semi-thick gravy works best with the koftas.

This recipe is designed to be creamy without cream, using curd, paneer, and cashews for richness.